1.5 pounds boneless skinless chicken breasts
5 corn tortillas, diced
1 bundle cilantro, chopped
Zest and juice of two limes
3 large cloves garlic, minced
1 poblano or pasilla pepper, finely diced
3 bell peppers, diced
2 large cobs of corn, kernels removed
2 medium tomatoes, diced
2 Tablespoons cumin
1 Tablespoon chili powder
1 Tablespoon coriander
2 teaspoons salt
1/2 teaspoon black pepper
4-5 cups chicken or vegetable stock
Place all ingredients in a large slow cooker, in the order listed above. The liquid should NOT completely cover the ingredients. After juicing the limes, set aside. Add the already juiced limes to the soup last. Cook for 4 hours on high, or 8 hours on low. When the cycle is complete remove limes and discard. Remove chicken breasts, shred and return to slow cooker.
Optional: to thicken soup base. After cooking cycle has completed, turn slow cooker to high. In a small bowl, mix together 1/2 cup milk or water and 2 tablespoons cornstarch. Mix into soup and allow to cook on high for 30 minutes.
Serve plain or garnish with your favorites like shredded cheese, sour cream, cilantro, tortilla strips and hot sauce.
This soup freezes very well, for up to 4 months.